 | |
| Course | Snack |
|---|---|
| Place of origin | Ghana |
| Serving temperature | Hot/Cold |
| Main ingredients | Cassava, Water, Onion, Oil, Coconut, Salt. |
Agbeli Kaklo is a Ghanaian and Togolese snack made from cassava and eaten by the locals, the snack originated from the southern part of the Volta Region. It is very crunchy and mostly eaten with hard coconut. The snack is named as such because it is derived from cassava. [1] [2] [3] [4]
The ingredients used in preparation: [5]
Cooking bananas are a group of starchy banana cultivars in the genus Musa whose fruits are generally used in cooking. They are not eaten raw and generally starchy. Many cooking bananas are referred to as plantains or 'green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended.
Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil, but whose use is now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon. It also includes variations in the Greater Antilles and Central America, where African culinary influence is high.
In West Africa, garri is the flour of the fresh starchy cassava root.
Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange.
Sierra Leonean cuisine consists of the cooking traditions and practices from Sierra Leone. It follows the traditions of other West African cuisines. The country has 16 tribal ethnic groups.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India.
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Kuli-kuli is a West African snack primarily made from peanuts, first made by the various ethnic groups including the Nupe people of Nigeria and Dagbon people of Ghana. It is a popular snack in Nigeria, Benin, northern Cameroon and Ghana. It is often eaten alone or with a mixture of garri also known as cassava flakes, sugar and water, popularly called "garri soakings". It is also eaten with Hausa koko, fura, and akamu, and is sometimes ground and put into salad. It is often ground and used as an ingredient for suya and kilishi.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated.
Mandazi is a form of fried bread that originated on the Swahili Coast. It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the Coastal Region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption.
Anyako is a town in the Volta Region of Ghana. It is bordered at the south by the Keta Lagoon. The inhabitants of the town mainly belong to the Ewe tribe. Tracing its establishment to a settlement founded by the Anlos during the migration from Notsie in present-day Togo. The town is the birthplace of Ghanaian-American artist El Anatsui. The town has had little to no growth over the past thirty years due to sea erosion which affected commercial activities.
In Ghanaian cuisine, banku and akple are swallow dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into single-serving balls.
Palm nut soup or banga is a soup made from palm fruit common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or yam.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.
Ayigbe biscuit is a Ghanaian snack created by Yonunawo Kwami Edze from Agbozume in the Volta Region.
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